Recipe: Fish with Polenta and Mushrooms: Merluzzo con Polenta e Funghi

Fish with Polenta and Mushrooms: Merluzzo con Polenta e Funghi

Cook Time: 40 minutes

Yield: 4 Servings

Ingredients

• 1 cup milk
• 3/4 cup water
• 1/2 cup stone ground white cornmeal
• Unsalted butter
• Full flavored extra-virgin olive oil
• 12 ounces mixed wild mushrooms washed and dried
• Quick mixing instant flour
• 4 (6 ounce) pieces cod
• Sea salt and freshly ground black pepper
• 15 year old balsamic vinegar

Directions

• Combine the milk, water, and cornmeal in a medium sized saute pan.
• Cook over low heat stirring constantly with a whisk until the mixture thickens (approximately 1/2 hour).
• After removing from the heat stir in 1-teaspoon butter and 1 teaspoon olive oil.
• In a saute pan, cook the mushrooms over high heat with 2 tablespoons olive oil and 1 tablespoon butter for 3 minutes.
• Season to taste with salt and pepper.
• Heat 1-tablespoon olive oil in a saute pan.
• Lightly flour the cod with the instant flour.
• Place the fish in the pan and add 1-tablespoon butter.
• Cook for 3 minutes and then turn over.
• Place the pan in a 400-degree F oven for 2 minutes to finish cooking the fish.
• Salt and pepper, to taste.
• Place a small mound of the polenta in the center of the plate.
• Place the cod directly on top of the polenta.
• Spread some of the mushrooms around the fish and drizzle the olive oil and balsamic vinegar around the edge of the plate.

source (foodnetwork.com)